Growing up in the 80's and 90's my dad put A1 on every piece of red meat he ate. From tough pieces of shoe leather to a well marbled ribeye - he'd slather it all with A1. I guess I kinda like it, but I haven't had it in years and would never use it on a decent steak, and honestly even crappy steak is delicious with just salt, pepper, and butter. Does anyone still use that stuff or will it go away with the Boomer generation?
And yes, this is an important thread to have started.
I use a tiny bit even with good steak. I guess it's not super common and guests can misjudge the viscosity if I don't warn them and pour a huge amount on their plate.
It's certainly died out a lot as a brand. Partially replaced by Tabasco. Good stuff though - basically thick Worcestershire sauce.
hittin the sauce wrote:
Growing up in the 80's and 90's my dad put A1 on every piece of red meat he ate. From tough pieces of shoe leather to a well marbled ribeye - he'd slather it all with A1. I guess I kinda like it, but I haven't had it in years and would never use it on a decent steak, and honestly even crappy steak is delicious with just salt, pepper, and butter. Does anyone still use that stuff or will it go away with the Boomer generation?
And yes, this is an important thread to have started.
I agree with you, on a really good piece of meat you don't want to use it. However I just finished a strip steak about 5 minutes ago and used a very small amount of A1. 5 out of 6 steaks I just use salt and pepper and a tiny amount of butter
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Square bottle, white and black label. Stuff was terrible.
I use it on Roast beef sandwiches sometimes.
Thanks for this burst of nostalgia. My dad put A1 on every piece of steak that passed his lips. I liked it too but I don’t know if I’ve owned a bottle myself. I’ve graduated to better steaks but still use a dab of a local steak sauce I like.
Good on eggs
hittin the sauce wrote:
Growing up in the 80's and 90's my dad put A1 on every piece of red meat he ate. From tough pieces of shoe leather to a well marbled ribeye - he'd slather it all with A1. I guess I kinda like it, but I haven't had it in years and would never use it on a decent steak, and honestly even crappy steak is delicious with just salt, pepper, and butter. Does anyone still use that stuff or will it go away with the Boomer generation?
And yes, this is an important thread to have started.
Another stupid post by another stupid American that thinks they are the only country on Earth. A1 was invented in the UK and remains hugely popular in the UK as well as in all of Asia and the rest of the world. It's not going anywhere, boomers or not.
if you were eating a vampire, it would be A1 stake sauce.
A1 hits the spot every time.
I loved this stuff as a kid, but I can't remember the last time I had it. I occasionally splash some Worchestershire sauce on a steak today, but normally just use a lot of salt and pepper. I never got the butter thing, you should just buy fattier steaks. I like to marinate a London broil or tri-tip roast, I bet A1 would be good for that.
I've never tried it :(
Not seen it in shops either.
No, because I very rarely eat red meat.
A1 is vegan, so I do all sorts of things with it.
Not a vegetarian wrote:
No, because I very rarely eat red meat.
It wasn't originally created for red meat, only when it was introduced to the fat, carnivorous Americans was it marketed as "Steak" sauce. It's now back to being just A1 Sauce.
hittin the sauce wrote:
Growing up in the 80's and 90's my dad put A1 on every piece of red meat he ate. From tough pieces of shoe leather to a well marbled ribeye - he'd slather it all with A1. I guess I kinda like it, but I haven't had it in years and would never use it on a decent steak, and honestly even crappy steak is delicious with just salt, pepper, and butter. Does anyone still use that stuff or will it go away with the Boomer generation?
And yes, this is an important thread to have started.
Might be a generational thing because my dad was the same way. I recently used a little A1 on a piece of steak and honestly felt like an idiot for ever using the stuff at all. I think if you use steak sauce like this stuff you're someone who 1) probably doesn't know how to cook meat and 2) have an extremely unrefined palette.
Similar2 wrote:
Might be a generational thing because my dad was the same way. I recently used a little A1 on a piece of steak and honestly felt like an idiot for ever using the stuff at all. I think if you use steak sauce like this stuff you're someone who 1) probably doesn't know how to cook meat and 2) have an extremely unrefined palette.
I get it. You stupid. Everybody stupid!
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